2 tsp. instant coffee powder
1 3/4 cups water
1 can (14.5 oz.) evaporated skim milk
2 Tbsp. sugar
1/2 tsp. Anderson’s Pure Maple Syrup
Dissolve all ingredients together. Stir, serve over coffee ice cubes. Serves 5.
Coffee Ice Cubes: Stir together 1 tsp. instant coffee powder for each 1 cup water. Freeze in ice cube trays.
8 cups water
1/2 cup fresh lime juice
2/3 cup fresh lemon juice
1 1/3 cups Anderson’s Pure Maple Syrup
1/2 Tbsp. freshly grated ginger
1/8 tsp. cayenne (optional)
Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.
6 cups rhubarb
3 cups water
2 oranges
1 lemon
1/2 cup Anderson’s Pure Maple Syrup
1/4 cup sugar
Ginger ale
Cook rhubarb in a deep, heavy saucepan and add water (almost enough to cover rhubarb). You may need a little more or little less. When rhubarb is tender, strain into another bowl. Pour juice back into saucepan. To each quart add juice of 1 orange and 1 lemon. Add Anderson’s Pure Maple Syrup and sugar to taste. Heat until warm and sugar is dissolved, then chill. When serving, add equal amount of ginger ale.
1 cup fat-free milk
6 graham crackers
1/4 cup non-fat dry milk
2 Tbsp. Anderson’s Pure Maple Syrup
6 ice cubes
Combine all ingredients in a blender and blend until smooth.
2 Tbsp. Anderson’s Pure Maple Syrup
1 or 2 scoops ice cream
Soda water
Pour syrup into tall glass. Add ice cream and stir until semi-blended. Fill class with soda water and serve at once with straw.
1 pint vanilla ice cream
1/4 cup milk
1/2 cup Anderson’s Pure Maple Syrup
Combine all ingredients in a blender and blend until creamy. Pour into glasses and serve.
2 scoops vanilla ice cream
1 cup milk
1/2 cup Anderson’s Pure Maple Syrup
Place ingredients in a blender and blend until well mixed or shake all ingredients thoroughly in a tightly covered container.
3/4 cup black tea
1 Tbsp. Anderson’s Pure Maple Syrup
1/4 cup heavy cream, whipped
Ground cinnamon for garnish
Pour the tea into a cup. Stir the Pure Maple Syrup into the tea; top with whipped cream and sprinkle with cinnamon.
1/2 banana
1/2 cup skim milk
1 cup vanilla yogurt
1 1/2 tsp. Anderson’s Pure Maple Syrup
Place banana slices in single layer on baking sheet. Cover and freeze until firm. Place milk in a shallow container; cover and freeze 25 minutes or until slushy. Combine frozen banana, milk, yogurt, and syrup in blender; cover and process until smooth. Pour into glass.
1/2 cup Pure Maple Syrup
water
7-Up
Iced tea
Add Pure Maple Syrup to water in an ice cube tray and stir. Insert dividers and freeze. Use in any cold beverage, such as iced tea or 7-Up.
